Double Network Emulsion Gels for 3D Food Printing
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Solution Overview
Problem
3D printing of food materials using direct ink writing lacks structural strength due to the soft nature of emulsions, and high internal-phase oil-in-water emulsions have excessive oil content, limiting the complexity and healthiness of printed objects.
Innovation Solution
Development of double network, trans-free, and fat-analogous emulsion gels with hydrophilic colloids and oil-soluble small molecules, combined with emulsifier nanoparticles, to create a low-saturated-fat emulsion that can be solidified, enhancing structural strength and reducing oil content for improved printability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If high internal-phase oil-in-water emulsion is used for direct ink writing, then the material can be discharged and molded smoothly, but the oil content becomes excessively high and the structural strength is insufficient
Solution Approach 1:
The patent changes the fundamental parameters of the emulsion system by inverting the continuous phase from water to oil, creating water-in-oil emulsion instead of oil-in-water emulsion. This parameter change allows the system to maintain low oil content (water continuous phase) while achieving the required rheological properties for direct ink writing through the formation of a gel network structure
Solution Approach 2:
The patent creates a composite material system combining water-in-oil emulsion with gel-forming components (such as proteins or polysaccharides) to achieve both the desired low oil content and sufficient structural strength. The composite structure allows the material to exhibit gel-like characteristics while maintaining the health benefits of low saturated fat content
2Ease of operation
If soft substances like vegetable puree and gels are used for direct ink writing, then the material can be discharged and molded smoothly, but the strength of the printing target becomes low
Solution Approach 1:
The patent utilizes phase transition properties of the emulsion system, where the water-in-oil emulsion undergoes phase separation or gelation upon cooling or standing, transforming from a flowable state suitable for printing into a solidified gel structure with high structural strength. This phase transition allows the material to be soft and moldable during printing but becomes rigid and strong in the final printed product
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The double network emulsion gels exhibit viscoelastic properties like plastic fats, allowing for more complex and healthy food printing with increased structural strength, enabling the creation of customized food products and biological porous materials.
Implementation Method 1
hydrophilic colloids... as a network constructor of a water phase... the aqueous solution... exhibit gel-like characteristics
Implementation Method 2
oil-soluble small molecule substances... as a network constructor of an oil phase... the oil solution... greatly increase the physical strength
Implementation Method 3
emulsifier nanoparticles... the aqueous solution and the liquid-state mixed oil are mixed, the emulsifier nanoparticles are added, and the mixture is emulsified
Implementation Method 4
double network, trans-free, and fat-analogous emulsion gels... exhibit viscoelastic properties like plastic fats... the printed object is solidified
Data Source
AI summary
The present disclosure discloses double network, trans-free, and fat-analogous emulsion gels for 3D/4D printing and preparation thereof, belonging to the technical field of healthy oil and food processing. A method of preparing the emulsion gels includes the following steps: (1) dissolving the hydrophilic colloid into hot water containing emulsifier nanoparticles with a mass concentration of 0.5-15% to obtain an aqueous solution; (2) dissolving oil-soluble small molecules in heated vegetable oil and uniformly mixing to obtain an oil solution, or mixing a variety of vegetable oil and heating to obtain a mixed oil; (3) mixing the aqueous solution in step (1) and the oil solution or mixed oil in step (2) in a volume ratio of 1:1-9:1, and homogenizing the mixture to obtain the emulsion gels. The emulsion gels can partially or completely replace traditional fats in food such as chocolate, ice cream and non-dairy cream, and are nutritious and healthy.